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Lemon Chiffon Pie Recipe
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Cold water||3⁄4 Cup (12 tbs)|
|Eggs||3 , separated|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 Teaspoon|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|9 inch graham cracker crust||1 , baked|
Serving size: Complete recipe
Calories 2059 Calories from Fat 499
% Daily Value*
Total Fat 55 g85.3%
Saturated Fat 20.7 g103.3%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 872.6 mg36.4%
Total Carbohydrates 355 g118.3%
Dietary Fiber 1 g4.1%
Sugars 170.7 g
Protein 52 g103.4%
Vitamin A 15.1% Vitamin C 104.3%
Calcium 14.9% Iron 49.4%
*Based on a 2000 Calorie diet
Stir in egg yolks, corn syrup, lemon rind and lemon juice; cook, stirring constantly.
Cool over low heat until slightly thickened. (Do not boil.)
In a small bowl with mixer at high speed, beat egg whites until soft peaks form.
Gradually beat in sugar; continue beating until stiff peaks form.
Fold egg white mixture into yolk mixture.
Spoon into crust; chill until firm.